This is one of Matt's favorite comfort foods. Not the healthiest thing in the world, but a very tasty classic and perfect if you're looking for a belly warming filling meal and don't care about white pasta and flour.
1 Wild Turkey Breast (if you're using store-bought meat you'll be wanting 2 heaping cups cooked)
8 oz Spaghetti
1/4 cup Butter
1/4 cup Flour
1.5 cups Chicken Broth
1 cup Milk
1 cup Parmesan (grated, "shaker" cheese) divided into 3/4 and 1/4 cups
First you need to cook your turkey. If you have leftovers from something, great. Otherwise, my favorite way to get the most tender Wild Turkey meat is to boil it. Heat enough water to cover your breast, and simmer until its cooked through and easily pierced with a knife, I'd say maybe a couple hours (sorry next time I will pay more attention to how long it takes and update this!). When it's done shred the meat and measure out two good cups and set aside. Cook your spaghetti until "al dente" (which basically means almost done but not quite, there should be directions on the spaghetti box). When it's done drain it and put it in a greased baking dish, I usually use a glass 9x9 dish.
Melt your butter in a pan over medium heat, then add the flour until mixed, then the broth and milk. Bring it all to a boil, then add your 3/4 cup of cheese. When that melts, shut the stove off. Dump it into the dish with the spaghetti and turkey and make sure it's all mixed up. Sprinkle your 1/4 cup of cheese on top and cook it for an hour in a 350 degree oven. The top should be light brown when it's done!
1 Wild Turkey Breast (if you're using store-bought meat you'll be wanting 2 heaping cups cooked)
8 oz Spaghetti
1/4 cup Butter
1/4 cup Flour
1.5 cups Chicken Broth
1 cup Milk
1 cup Parmesan (grated, "shaker" cheese) divided into 3/4 and 1/4 cups
First you need to cook your turkey. If you have leftovers from something, great. Otherwise, my favorite way to get the most tender Wild Turkey meat is to boil it. Heat enough water to cover your breast, and simmer until its cooked through and easily pierced with a knife, I'd say maybe a couple hours (sorry next time I will pay more attention to how long it takes and update this!). When it's done shred the meat and measure out two good cups and set aside. Cook your spaghetti until "al dente" (which basically means almost done but not quite, there should be directions on the spaghetti box). When it's done drain it and put it in a greased baking dish, I usually use a glass 9x9 dish.
Melt your butter in a pan over medium heat, then add the flour until mixed, then the broth and milk. Bring it all to a boil, then add your 3/4 cup of cheese. When that melts, shut the stove off. Dump it into the dish with the spaghetti and turkey and make sure it's all mixed up. Sprinkle your 1/4 cup of cheese on top and cook it for an hour in a 350 degree oven. The top should be light brown when it's done!